16 Sep 2020
30 Minutes | easy | Serves 2
This pork chop is marinated in flavours inspired by Mexico: honey, oregano, orange and chilli. It’s perfect served with rice, tacos or potatoes with the piquant onion salad alongside.
Combine all the ingredients for the pork chop marinade with a good pinch or two of salt, mixing well.
If the chops have a thick edge of fat, trim the skin and fat away using the natural line as a guide. There should be around 1 cm of fat remaining.
Place the pork chops into a ziplock bag or small dish and cover with half the marinade making sure the chops are coated evenly. Leave to marinate for half an hour.
Make the onion salad by combining the sugar, salt and white wine vinegar and mixing well. Add the onions, mix well again and set aside to soften and pickle.
Light two gas burners on the Jupiter Outback BBQ and set the heat to low-medium. Cooking the pork chops slowly lets the fat and outside of the meat gently caramelise while ensuring the chops cook through.
Cook the pork chops, turning regularly, for around 10-15 minutes, depending on size and thickness.
Rest the chops for a few minutes. before carving off the bone and slicing.
Combine the coriander with the onion salad.
Carve pork chop off the bone and slice, and serve with onion and coriander salad.
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